Friday, March 27, 2009

Marzipan rolls / Rolnice sa marcipanom

For the dough you will need:

125 ml warm milk

4 tablespoons sugar

1 1/2 teaspoon of yeast

1 whole egg

1 egg yolk

400 gr flour

100 gr softened butter

1 tablespoon rum

pinch of salt

Combine warm milk and sugar, and sprinkle the yeast over the top. Add 1 tablespoon of flour and let it sit for 5-10 min until it foams. Add egg yolk and egg and whisk until well blended. Stir in the pinch of salt, flour and knead on on low speed for 2 min. Increase the speed and knead for 1 min. Add soft butter, 1 tablespoon at the time, allowing each addition to blend in before adding the next. Decrease the speed an knead for 5-6 min longer, until the dough is soft and silky.Transfer the dough into the buttered bowl, and cover with plastic wrap. Let it rise until doubled.

You can punch down the dough and refrigerate overnight, and just roll it out in the morning.

For the filling:150 gr almond paste

4 tablespoons sugar

2 lemon juice

80 gr butter

dried cranberries, raisins, chopped apricots

Cut out almond paste, and place it in food predecessor with sugar. Process for 15 seconds, until the almond paste is cut into peaces. Add softened butter and lemon juice. Process for 30 sec longer until the mixture is blended and smooth. It will be very thick.

Roll out the dough onto a work surface dusted with flour. Don't kneed the dough again. Dust it with flour and roll into an 11x15 inch. Spread the almond filling in a thin layer over the dough, leaving 1-inch border along the long side. Sprinkle dried fruit on top. Roll it into a cylinder, gently tucking as you go.Roll the dough backwards and pinch it to seal it. Turn the seam to face away from you and cut the dough into 1 1/2 inch intervals. Place peaces in baking pan, but give them enough room to rise.

Cover them, and let the rise until it is almost doubled in size. Bake at 375F/190C for 20-25 min. Until golden brown on the top and bottom. Dust them with powder sugar, and enjoy with the coffee.